As loath as I am to label people, I admit at times it’s easier to put people in categories or boxes. So I have to say: I’m not a hippie. I’m pretty far from a hippie, really. Just because I like growing my own vegetables, walking barefoot most of the time & making my own bread doesn’t mean I have any hippie-ness in me. I’m quite the opposite- I’m all spikes, short hair (sometimes I’m known to rock a mohawk), heavy boots & black eye makeup/nail polish. Being a punk rock fashionista who went to school for fashion design, for me hippies were always dirty druggies who didn’t have enough self pride to shower, wear bras, style their hair or wear shoes that weren’t Jesus sandals. Although the questioning of authority part & “tree-hugging” things are just fine with me, there are other parts of the ethos I just can’t dig on, man.
And the clothes?
However, making your own everything, also known as D.I.Y., is a HUGE thing to me. I’ve been doing it for years; from cutting & dying my own hair, to making clothes & accessories & jewelry to the hand-painted cloth punk rock band patches/t-shirts I was known for creating in high school. It was only once I got into cooking & baking that I started making my own foods; pickles & jams, salad dressing, infused oils, drying my own herbs, and harnessing the power of things like vinegar (it cleans & cures EVERYTHING!). So if that alone makes you a hippie by definition, then… I guess I really am one.
I just dress better than most.
But then again my mother is kind of a hippie. A well-dressed hippie who wears J. Crew & Ann Taylor with ballet flats, that is. She always prints out for me or forwards me interesting articles, homemade medicines, tinctures, recipes or blog posts. Most of the time, it’s stuff she wants me to make for her, but other times it’s how-to’s, tutorials, craft ideas, etc. Recently it was a blog post from Cheryl’s Delights about medicinal pickled garlic (which is stinkier & not nearly as fun, one would imagine, as medicinal marijuana- but not that I’d know from experience). The recipe comes from Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide. According to that book:
“Garlic is the herb of choice in treating colds, flu, sore throats and poor or sluggish digestion… makes a potent internal and external antiseptic, antibacterial, and antimicrobial agent effective for treating many types of infection.”
The benefits of garlic are too long to list here, seriously. But I do suggest you go take a quick gander at the Wikipedia entry, so you can get a basic idea of just how good for you it really is. And if you’re not a fan of garlic breath you can take garlic supplements. However, if you’re pregnant, you might want to avoid taking garlic supplements, or at least talk to your doctor about it, as it can cause an increased risk of bleeding.
So anyway, my mother prints out the blog post, and I knew she wanted me to make her a jar of this. Seeing as how I’m the “pickling queen” around these here parts, and also probably because I’ve got more jars than I need at any given moment (which means plenty to spare), I knew it just made sense. The recipe seemed easy enough so I made a small 4 oz. jar of it as a test. Also because at the time, I only had two bulbs of garlic, I didn’t want to use up both of them and one bulb just filled that jar.
I’ve only just started this batch exactly a month ago, so I haven’t had a chance to get to part 2 (the honey part). I’ll probably do that some time this week.
It’s kind of a shame I didn’t know about this over the winter, since garlic is supposed to help with colds & flu… not to mention vampires. Although I wouldn’t mind some of those. Anyway, the deal is, this is supposed to preserve all the benefits of fresh garlic without the really harsh bite fresh garlic can have. Apparently it’s much milder this way and you can eat it out of the jar like candy. If candy tasted like garlic. Which it really doesn’t. I love garlic, but let’s face it, it ain’t exactly a Snickers bar. And that’s precisely why I prefer my garlic roasted, or sauteed, or in sauce, etc.
I’ll skip the raw garlic, thanks. My mom will be the guinea pig with this one.
Here’s what you do:
- Fill a jar with peeled fresh cloves of garlic (any size jar).
- Pour raw, unfiltered apple cider vinegar (I used Bragg’s) over the garlic until it’s “covered.”
- Put lid on the jar & leave jar in a warm place for 3-4 weeks.
- After 3-4 weeks, strain off the liquid into a glass measuring cup. Set aside half of that liquid to use in another capacity (quick pickles, marinades, salad dressing, etc).
- Take the remaining half and pour it into a saucepan with an equal amount of raw local honey. Heat over a very low heat, no more than 100° F so as not to kill the good stuff in the honey, stirring until the vinegar & honey are mixed.
- Pour that mixture back over the garlic. Allow to sit for ANOTHER 3-4 weeks, it should keep for a year.
Just so you know, however: the garlic might change color, to a green or a blue. This is totally normal & is quite common in pickling (for example, click here). It’s harmless & doesn’t effect the flavor or safety of the product- it’s just a chemical reaction. If you need proof, here’s a webpage from the Penn State College of Agricultural Sciences explaining the exact reason behind it. These photos were taken shortly after making them, but within a week some of the cloves were greenish blue. I PROMISE YOU, as strange as it looks, it is 100% fine to eat.
So when it’s all said & done, I’ll pass it on to my mother, and she’ll let me know how it is so I can update you all. Until then, if you’re into more homemade medicinals or folk medicines, try these: lemon-&-spice-infused honey to prevent colds & flu, homemade Neosporin, homemade cough syrup, and homemade Vapo-Rub.
Ya damn hippies.